Green curry paste
- Yield : 3 Tablespoons
- Prep Time : 20m
- Cook Time : 0m
- Ready In : 20m
Green curry paste
Classic Green curry paste used in Thai cooking. You will need this to make any green curry preparation with chicken/prawns or just vegetables.
- 1 Green spur chilli
- 2 green birds eye chillies
- 1 tablespoon shallots finely chopped
- 1 teaspoon of kaffir lime leaf finely chopped
- 4 cloves of garlic sliced
- 2 coriander roots chopped
- 1 teaspoon of coriander seeds
- 1/2 teaspoon of cumin seeds
- half a teaspoon of shrimp paste
- 1/2 teaspoon of salt
- 10 white pepper corns
- half a cm of turmeric root / half a teaspoon of turmeric powder
- 2 slices of galangal ginger of 1 inch each
Chop the chillies and set aside. Slice the lemon grass, ginger, garlic and chop the shallots and kaffir lime leaves. Roast the coriander, cumin and pepper seeds till aromatic. Set aside to cool.
The basic guideline in making the curry paste in a stone mortar and pestle is to pound ingredients in the following sequence adding them one at a time - Tough - Dry - Wet.
Start with the coriander, cumin seeds and the white peppercorns. Pound them thoroughly in a mortar and pestle. Pound ingredients one at a time in the following sequence - lemon grass, dried chillies, salt, ginger, kaffir lime leaves, coriander root, garlic, turmeric and shallots. Add the shrimp paste in the end.
Pound until you have a paste. Skip the shrimp paste if you want a vegetarian version.
Bangkok Thai Cooking Academy
1. Skip the shrimp paste if you want a vegetarian version.
2. Use a few more birds eye chillies if you want a spicier version.
3. Skip the shrimp paste if you want a vegetarian version.
1.Use the ingredients in sequence as instructed.
2.Keep the paste a little rough for the jungle curry paste. For all other pastes make it fine and smooth.
3.The curry paste can be used in small quantities for salads – needs to be lightly fried with garlic and chilies
4.Pounding is important. Pound and make a paste. Do not use a sideways motion as it will just make it more watery. Grinding in a mixer/grinder is an alternative but not as good as pounding to release the flavors.